Knife Skills: An Illustrated Kitchen Guide to Using the Right Knife the Right Way. A Storey BASICS® Title

by Bill Collins

Overview

Good knife skills are key to feeling confident and comfortable in the kitchen. Chef Bill Collins teaches you how to wield cooking knives properly, so you can slice, peel, bone, and dice with ease. Illustrated step-by-step instructions show you how to cut and carve seafood, poultry, meats, and produce of all kinds. In addition to profiling the best uses for a variety of knife types, Collins includes tips for using other sharp kitchen tools like graters, vegetable peelers, and mandolins. Get ready to chop away!

Product Details

ISBN-13:	9781612123790
Publisher:	Storey Publishing, LLC
Publication date:	07/15/2014
Series:	Storey Basics
Pages:	112
Product dimensions:	4.90(w) x 6.90(h) x 0.40(d)

About the Author

Bill Collins is the author of Making & Using Caramel, How to Make Chocolate Candies, Knife Skills, and Making & Using Vinegar. A graduate of the Cambridge School of Culinary Arts, he cooked at the old Ritz-Carlton Hotel in Boston and directed new product development at Harbor Sweets (Salem, Massachusetts) prior to establishing Chef Bill, Inc., in 2001. He has been a professional chef, a personal chef, a food industry consultant, and a cooking instructor, giving classes everywhere from community colleges to Whole Foods to Stonewall Kitchen. As Chef Bill, he has written newspaper columns on kitchen skills. He lives in Pelham, Massachusetts.

 

Table of Contents

Preface

Introduction

Chapter One: How to Choose and Use Your Knives

• Chef's Knife
• Paring Knife
• Utility Knife
• Offset Handle Serrated Deli Knife
• Bench Scraper
• Optional Knives

Chapter Two: How to Buy a Knife

• Comfort and Balance
• Where to Buy
• Knife Quality

Chapter Three: Caring for Your Knives

• Washing and Storing
• Sharpening
• Why Cutting Boards Matter

Chapter Four: Nonknife, Nonmotorized Sharp Kitchen Tools

Chapter Five: Recipes and Techniques

• Carving a Turkey
• Other Poultry, Meat, and Fish
• Fruits and Vegetables
• Baked Goods

Metric Conversion Chart
Resources
Acknowledgments
Index